Beetroot Salad with Goat cheese and Walnuts
Ingredients for the Salad:
1 Bunch of Red Beets approximately 4 to 5
1 packet of baby Spinach leaves or green of your choice
1 small log of goat cheese
1/2 to 3/4 cup walnuts chopped
Ingredients for the Salad Dressing:
2 Tablespoon Balsamic vinegar
2 to 3 Tablespoon Olive oil
3/4 teaspoon Salt
1 teaspoon fresh coarsely ground Black pepper
Separate Beets from the leaves, wash and dry them and lay each beet in an aluminium foil with little olive oil. Make a few holes with a fork or knife on the beets so they don’t burst. Make individual beet packets and lay them on the tray. Bake at 375 degrees for 25 minutes or until the beets are cooked. When you poke the beets they should be reasonably soft.
Assemble the spinach or greens of your choice on a large platter and put peeled and sliced beets on the platter. Top with pieces of goat cheese on top and lemon rind of one lemon. Add chopped walnuts on top.
Pour the dressing on top of the salad and mix gently. Serve the salad on the platter. You can add some chopped beet greens for extra depth or flavor.